Today we are making homemade Apricot Jam. Jelly is delicious, but Jam is DELICIOUS!!!
The recipe for this batch of Apricot Jam is adapted from
I added pitted Bing Cherries to the recipe for a Sweet & Sour taste!
This recipe makes about 14 half pints.(I had a bit left over and just make some yummy fruit leather with it!!)LINK
Here is the recipe for Apricot Cherry Jam.
Regular Apricot Jam:
- 5 cups apricot puree
- 5 cups cherry puree
- 6 cups (600gr) sugar
- 9-10 tablespoons fresh lemon or lime juice (about 3)
for Apricot Jam HERE
for Adapted Apricot Cherry Jam:
- Simmer the jars in a large canning pot. Do the same thing with lids and rings in separate pot.
I like to switch up a lime for a lemon.
- In a large pot, combine all the ingredients and simmer over medium heat until the sugar (or honey) is dissolved, about 5 minutes, stirring occasionally. Increase the heat to medium high and bring the mixture to a rolling boil. Stirring constantly, cook the jam for 30-40 minutes, or until it reaches 220°F (104°C).
- Pour the jam into hot sterile jars. Leave about ¼ inches from the top. Clean the edges of the jars with a damp paper towel. Put the lid on and tighten the ring around them, but not too tight.
- Place the jars back into the canning pot with hot water. Water should be about 4 inches (10cm) over the jars. Bring it back to rolling boil and boil for 10 minutes. Transfer the jars onto a cooling rack and let them cool overnight. You will hear popping sounds, which is good thing. It’s a great sign that your jars are being sealed.
DIY Fruit Leather - Friday Foods. ▻ July (9). ▻ June (22) ... we are making Fruit Leather. If you are scratching your head, think of "Fruit Roll Ups" or "Fruit by t.http://stylingwithcjdsign.blogspot.com/p/blog-page_4.html
Other Jam sources: